Description
Salted oatmeal cookies combine sweet and salty notes in a delightful gluten-free treat. Crisp edges and chewy centers make these cookies irresistible for those craving a balanced, indulgent snack you’ll want to share.
Ingredients
Scale
- 113 g unsalted butter (room temperature)
- 1 large egg
- 150 g gluten free old fashioned oats
- 120 g light brown sugar
- 90 g granulated white sugar
- 120 g gluten free multipurpose blend
- 50 g gluten free oat flour
- 100 g add-ins (e.g., Valrhona Dulcey – Caramelized White Chocolate)
- 20 g cornstarch
- 1 tsp Diamond Kosher Salt
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Maldon Flaky sea salt (to finish)
Instructions
- Creaming: Whip room temperature butter, sugars, and salt in a stand mixer at medium speed until light, fluffy, and pale, approximately 6-8 minutes. Scrape down bowl and beater midway through mixing.
- Dry Ingredient Preparation: Whisk gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon in a separate bowl until thoroughly combined.
- Egg Integration: Add egg to butter mixture on low speed, blending completely and scraping down sides of the bowl.
- Ingredient Incorporation: Gradually mix flour mixture into butter mixture on low speed until just combined. Gently fold in gluten-free old fashioned oats and chosen add-ins until evenly distributed.
- Chilling Process: Transfer dough to a sealed container and refrigerate for 4-12 hours to develop deeper flavors and improve texture.
- Preparation for Baking: Remove dough from refrigerator and let sit at room temperature until easily scoopable. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Portioning and Baking: Scoop dough using a 2-tablespoon cookie scoop, placing 6 cookie balls on prepared baking sheet with ample spacing. Bake for 10 minutes, rotate sheet, then continue baking 6-8 minutes until edges are golden and centers set.
- Finishing Touches: Optional: Use a round cookie cutter to shape cookies while warm. Sprinkle freshly baked cookies with flaky sea salt and cool on baking pan for 5-10 minutes before transferring to a cooling rack.
Notes
- Chill Dough Strategically: Refrigerate for minimum 4 hours to enhance flavor complexity and improve cookie texture, allowing ingredients to meld together perfectly.
- Master Mixing Technique: Cream butter and sugars precisely 6-8 minutes until light and fluffy, which creates a smoother, more consistent cookie base with better structure.
- Optimize Baking Precision: Rotate baking sheet halfway through cooking to ensure even golden edges and uniform browning, preventing potential uneven baking spots.
- Salt Finishing Touch: Sprinkle flaky sea salt immediately after baking to elevate flavor profile, creating a delightful sweet-savory contrast that distinguishes these gluten-free cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 163
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 27 mg